Add all of the ingredients to a 2 or 4 quart slow cooker. Cook on the high setting for 3 1/2 hours; stirring occasionally to make sure nothing sticks to the bottom of the cooker.
Once the vegetables are cooked, remove any tough herb stems that will not puree. Add the veggies to your food processor then add the spice blend; pulsing until blended well.
Transfer the mix to empty ice cube trays and press into the molds. Place in the freezer until the cubes freeze; pop them out once done and place in a freezer zip-lock bag or container.
When measuring for a recipe, use twice as much of this bouillon as you would store-bought bouillon cubes.
Notes
Use to make a delicious veggie stock in a multitude of soups, stews, and sauces.
* Percent Daily Values are based on a 2000 calorie diet. Some amino acids levels are estimated, some product manufacturers do not supply amino acid values. The value source usda.gov.